Chicken Enchiladas

Chicken Enchiladas

By Chef George Duran

Created by Brava

Servings

4

Active Time

~15 min

Total Time

~41 min

About this Recipe

These enchiladas come together in a flash by using store-bought rotisserie chicken. Of course, you could always use a Brava-roasted spatchcock chicken if you are feeling adventurous. If you don’t like enchiladas verdes (green enchiladas), try using the classic red enchilada sauce instead!

About this Recipe

These enchiladas come together in a flash by using store-bought rotisserie chicken. Of course, you could always use a Brava-roasted spatchcock chicken if you are feeling adventurous. If you don’t like enchiladas verdes (green enchiladas), try using the classic red enchilada sauce instead!

Ingredients

  • 2 cups pulled rotisserie chicken
  • 1 cup sour cream, divided
  • 1 (10oz) package frozen chopped spinach, thawed, drained and squeezed of excess liquid
  • ¼ cup chopped fresh cilantro, divided
  • 2 oz cream cheese, at room temperature
  • 2 tablespoons Tex-Mex or taco seasoning
  • 2 cups shredded cheese
  • 3 cups green enchilada or tomatillo sauce
  • 4-6 (8-inch) flour tortillas

From Your Pantry

None

Equipment

Brava Chef's Pan

mixing bowls

Nutrition Information

Allergens: Milk, Wheat (Gluten)

Tags

  • Chef's Picks
  • Dinner
  • Kid Friendly
  • Chef's Pan
  • Chicken
  • Mexican
  • Recipes
  • Serves 4
  • Vegetables
  • Weekend
  • Weeknight
  • Year Round
  1. 1

    Prep enchiladas

    • In large bowl, combine chicken, ½ cup sour cream, spinach, 2 tablespoons cilantro, cream cheese, Tex-Mex seasoning, 1 cup cheese and 1 cup enchilada sauce; stir well.
    • Evenly spread 1 cup enchilada sauce on bottom of Chef’s Pan.
    • Divide chicken mixture evenly among tortillas.
    • Roll each tortilla and place, seam side down, in Chef’s Pan.
    • Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
  2. 2

    Bake enchiladas

    • Press green button to begin preheating.
    • When Brava is preheated, slide Chef’s Pan into top shelf. Press green button again to begin baking.
    • While food cooks, prepare crema.
  3. 3

    Prepare crema

    • In small bowl, stir together remaining sour cream, 1 tablespoon cilantro and 2-3 tablespoons water.
  4. 4

    Serve

    • When your food is done, carefully remove Chef’s Pan.
    • Drizzle enchiladas with crema, sprinkle with remaining cilantro and serve.